Smokey Fetta Loaded Corn Cob & Mexican Rice
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Smokey Fetta Loaded Corn Cob & Mexican Rice

Smokey Fetta Loaded Corn Cob & Mexican Rice

with Coriander

These loaded corn cobs are quickly becoming HelloFresh royalty. Roasted with Mexican spice, then loaded with smokey aioli and fetta, you’ll have the tastiest accompaniment to a veggie-loaded rice that has its own spicy kick!

Tags:
Veggie
•Spicy
Allergens:
Milk
•Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

leek

1 packet

baby spinach leaves

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

2 cob

Corn

1 packet

Basmati Rice

(May be present: Wheat, Gluten, Soy. )

½ packet

vegetable stock pot

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.5 cup

water

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Nutritional Values

Energy (kJ)3659 kJ
Calories875 kcal
Fat36.8 g
of which saturates12.3 g
Carbohydrate110.6 g
of which sugars26 g
Dietary Fibre25.9 g
Protein24.2 g
Sodium1742 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Lidded saucepan
•Baking Tray
•Baking Paper

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop baby spinach leaves. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican fiesta spice blend (reserving a pinch for the corn) and cook until fragrant, 1 minute.

2
2

• Meanwhile, place corn cobs on a lined oven tray. • Drizzle with olive oil, season with salt, sprinkle with a pinch of the reserved Mexican fiesta spice blend and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. TIP: Cut the corn cobs in half before cooking for easier eating.

3
3

• To pan with leek, add basmati rice, the water and vegetable stock pot (see ingredients), stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

4
4

• To pan with rice, stir in chopped spinach until combined. • Divide Mexican rice between bowls. Serve with roasted corn cobs. • Drizzle smokey aioli and crumble fetta cubes over corn. • Tear over coriander to serve. Enjoy